Temperature : 30 Degree Celsius to 60 Degree Celsius
Function Improve operating performance of dough. Increase dough’s stability. Better flour quality and enlarge the volume of leavened dough. Prevent ageing from bread and prolong the shelf-life. Strengthen the elasticity of gluten structure and enhance water binding capacitymore...
Natural Strong Enzyme is a special type of flour improver recommended for high quality premium breads. It is a Fungal Alfa Amylase special imported enzymes is made with carefully selection of blend of enzymes. yeast food, oxidants, gluten and dough conditioner etc. it is best formore...
Catalase Enzyme is a food-grade Catalase for use when rapid hydrogen peroxide removal is required. Catalase 50P is a high-strength powder Catalase produced from Aspergillus spp., on a maltodextrin carrier, and has an activity of 50, 000 units/gram. The product can be used across more...
In making industries, xylanases are used for hydrolysing the cellular wall of barley. Hydrolysis leads to release of arabinoxylans and lower oligosaccharides, which reduces the muddy appearance and viscosity of the more...
Our fungal alpha-amylase is from a selected strain of Aspergillus oryzae. The enzyme hydrolyses 1, 4 α-linkages in amylose and amylopectin to produce dextrins. The product does not contain any proteolytic activity which can result in undesirable gluten modification in baking. Stmore...
We manufacture different grades of Potassium Sulphate for different applications and as per customer requirement. So for your bulk requirement of Potassium Sulphate feel free to contact us. Awaiting for your reply. Features : Long shelf life Effectiveness Accurate compositmore...
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